November 10, 2016
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I joke with my friends that the best part of the Thanksgiving meal is not the turkey, its the side dishes. Sweet potato casserole, mashed potatoes dripping with butter, corn bread, macaroni and cheese, green beans in creamy sauce and the grandest of all…THE STUFFING.
So, maybe I can’t fix all the rest (although I did finally get the low-FODMAP sweet potato casserole right), but I decided that stuffing needed to be low-FODMAP.
And here you have it! Delicious, savory, and oh so good. Low-FODMAP Stuffing or Dressing recipe for a low-FODMAP Thanksgiving.
UPDATE: I now have all the best low-FODMAP Thanksgiving recipes including low-FODMAP Macaroni and Cheese, low-FODMAP Mashed Potatoes, low-FODMAP Cranberry Sauce, low-FODMAP Green Bean Casserole, Low-FODMAP Cornbread, low-FODMAP Pumpkin Pie, low-FODMAP Gravy, low-FODMAP Roasted Turkey and more! See my low-FODMAP Thanksgiving Menu for the full list!!
Enjoy it anytime, or check out over 475 more low-FODMAP recipeson the blog.
Be healthy and happy,
Rachel Pauls, MD
Savory Low-FODMAP Stuffing/Dressing; Gluten-free, Dairy-free
Although the stuffing’s content has not been lab tested, a single serving should be low FODMAP based on the ingredients, **using available FODMAP data at time of posting.
Bake: 350 F
Prep time: 50-60 minutes (30 minutes bake time)
Serves:6
Low-FODMAP Ingredients:
- 6 cups low-FODMAP, gluten-free bread, dried and chopped into cubes
- Select a dense bread; I prefer UDI’s Classic Hamburger Buns (or make your own if you have time using my low-FODMAP Maple Egg Bread Recipe)
- Bake at 200 F until dry (about 10 minutes), or set out for a day or two
- 2 tbsp. shallot-infused oil (can use onion-infused or other variety you enjoy)
- Infused oils contain the flavor but not the FODMAPs! See my low-FODMAP Top 11 Tips and Tricks for the reasons why!
- 2 tbsp. garlic-infused oil
- For tips on shopping for infused oils, see my low-FODMAP recipe swap blog
- 1/4 cup chopped celery (1.5 medium stalks)
- 1/2 cup finely chopped carrots
- 3 cups homemade low-FODMAP chicken stock
- I make my own and store it in the freezer; you can also buy stock provided it doesn’t contain any high-FODMAP ingredients like onion or garlic. “Natural flavoring” in commercially available stock may contain onion and/or garlic
- Check out my low-FODMAP Happy Soup base for a simple staple for your pantry that is so delicious!!
- 1 large egg, slightly beaten
- 1/2 tsp. salt
- 1 teaspoon low-FODMAP Happy Spices Italian Seasoning
- Can also substitute
- 1/4 tsp. rosemary
- 1/4 tsp. basil
- 1/4 tsp. oregano
- 1/8 tsp. sage
- 1/8 tsp. thyme
- Can also substitute
- Optional garnish: toasted walnuts or hazelnut filberts
Directions:
- Sauté celery and carrots in infused oils until soft and translucent (about five to seven minutes)
- Add salt and seasonings and stir until they release their fragrance (about one minute)
- Add bread cubes and toss together
- Add chicken stock and egg and mix until just combined
- Don’t overmix
- Transfer to a greased 9” x 13” or 8″ by 10″ baking dish
- Bakefor 30 minutes at 350 F or until the top is toasty
- Garnish with optional toasted walnuts or hazelnuts, or fresh herbs
So savory, chunky and delicious! Low-FODMAP stuffing is the perfect side for any meal…
- Enjoy with my low-FODMAP Gravy recipe, or see my low-FODMAP Thanksgiving Menu for the whole low-FODMAP Thanksgiving dinner including desserts, appetizers and more!
Comments Rating5(2 reviews)
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21 Comments
AmandaNovember 3, 2019
Can I use chicken broth instead of chicken stock for this recipe?
Reply
Rachel Pauls FoodNovember 3, 2019
Hi Amanda,
Thanks for the question! Yes, chicken stock and chicken broth are interchangeable in this recipe. Both will work perfectly. Just ensure you are using a low-FODMAP Chicken Broth without onion and garlic (also ‘natural flavors’ in these savory products often contain onion and garlic too). Our low-FODMAP Happy Soup Chicken Soup Base is a perfect option. Enjoy 🙂Reply
GillianNovember 22, 2019
Came out tasting very good, for my needs I need to prep bread before hand.
Rachel Pauls FoodNovember 22, 2019
Gillian,
Thanks for your feedback! Glad you loved the stuffing/dressing. If you have the time, we would love for you to add a ‘star’ ranking to your review. Happy Thanksgiving!Reply
christiporterazNovember 27, 2019
What is your advice for making the night before?
Reply
Rachel Pauls FoodNovember 27, 2019
Hi Christi,
You could prepare the stuffing the day before if you like. The texture may be somewhat softer, but it should still taste delicious. Cover it with plastic and foil and store in the refrigerator. To serve, reheat in 350 F oven until hot. Good luck!Reply
HoneybeeFebruary 7, 2020
Great recipe. I added veg “sausage” and stuffed roasted acorn squash with this stuffing. Very tasy.
Reply
Rachel Pauls FoodFebruary 8, 2020
Thanks for the comment Honeybee!
We love hearing how people make our recipes to their tastes 🙂
Have a great day!Reply
EmmaMarch 13, 2020
Hello, what if I have an egg allergy? it is not dairy free, as GF bread contains egg and plus adding the egg in too.
Reply
Rachel Pauls FoodMarch 13, 2020
Hi Emma,
You could try to make this recipe without egg, but it would be a little different in texture. You could also try making a flax egg with 1 tbsp flaxseed meal and 2.5 tbsp water to replace one egg. Stir and let stand for about 20 minutes until it gelatinizes. Certainly you should select a gluten-free low-FODMAP bread without egg, or make one of your own (our low-FODMAP Potato Bun recipe would work). Also, we aren’t sure what you mean about not being ‘dairy-free’, as not all gluten-free, low-FODMAP breads contain milk ingredients. We are not calling the recipe ‘egg free’. Have a great day!Reply
Larry McFadfinNovember 17, 2020
Can this be put into the turkey while baking?
ThanksReply
Rachel Pauls FoodNovember 17, 2020
Larry,
Thank you for your question. Placing this stuffing inside of the turkey would alter the baking time, we would not be able to provide direction about that. We also would be concerned that the higher moisture in the turkey cavity may result in the gluten-free bread becoming more mushy. We suggest cooking this recipe per the directions for best results. Happy thanksgiving!Reply
SherrieNovember 27, 2020
Delicious
I made this yesterday and it was delicious. A hit with the family.
Reply
Rachel Pauls FoodNovember 27, 2020
HOORAY!
Such a great comment to read and love to know you enjoyed the stuffing. Have a wonderful day 🙂Reply
OliviaNovember 10, 2021
I really want to make this but it still has onion infused oil in it. My friend is allergic to onion. Can I substitute anything in place of the onion infused or Shalleah infused oil?
Reply
OliviaNovember 10, 2021
My friend is allergic to onions and this calls for Shalleah infused oil or onion infused oil. Can I use anything instead of that?
Reply
Rachel Pauls FoodNovember 10, 2021
Hi Olivia,
If it is a true allergy then you can just use regular oil instead of the onion or shallot infused. Good luck!Reply
OliviaNovember 11, 2021
Thank you for the quick reply!
Reply
AnonymousNovember 15, 2023
Are the herb measurements fresh or dried?
Reply
Rachel Pauls FoodNovember 15, 2023
The measurements are for dried herbs. Thank you!
Reply
AnonymousNovember 22, 2023
Hi! I was hoping to make this for thanksgiving. Would I be able to put all the ingredients together the night before and bake/cook it the next day? Thank you!
Reply
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